This is written in Japanese.↓
Our in-house wakame paste recipe uses absolutely no artificial coloring. We knead wakame that is cultivated on the coast of Awaji Island's Naruto Strait. We hope that many people will get to know the wakame from Awaji Island's coast which is thick, meaty and rich in flavor. It is cultivated in whirlpools that combine nutrients from the Yoshino-gawa River, the Sea of Harima and each current of the Pacific Ocean. Ｔaking our mission seriously, we produce each batch of our wakame noodles with care.
Using a special process, we make paste from the wakame that we receive at our factory. The noodles are then made by mixing flour and salt.
We cut the noodles with respect to their sizes.
The cut noodles are one by one made into a ball by hands and then moved to a circular steamer.
Each completed noodles (raw noodles, semi-cooked noodles, dried noodles) are packed with respect to their type.
Semi-cooked noodles are further sterilized with steam, packed into a box, and shipped to each region of the country.
Using a special process, we make paste from the wakame that we receive at our factory. The noodles are then made by mixing flour and salt.
We cut the noodles with respect to their sizes.
The cut noodles are one by one made into a ball by hands and then moved to a circular steamer.
Each completed noodles (raw noodles, semi-cooked noodles, dried noodles) are packed with respect to their type.
Semi-cooked noodles are further sterilized with steam, packed into a box, and shipped to each region of the country.
